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Instant Pot Potato Carrot Medley

Published: . Last Updated: January 9, 2019

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Instant Pot Potato Carrot Medley has flavor to spare and all in under 30 minutes. So simple you can have your favorite vegetables anytime you want.

Instant Pot Potato Carrot Medley if filling a white milk glass scalloped bowl with fresh parsley sprinkled over the top.
 


Instant Pots are such a time saver. Here is a recipe that would probably take 45 minutes in the oven and would heat up the house while everything was baking.
Not such a good idea when it is pushing 80°, 90° or even 100° outside. Over 90° here yesterday and it’s only April.
No matter what the temperature is ‘time’ is always in short supply. The instant pot helps take care of that problem for you.

I am excited to finally have an instant pot and I’m determined to take full advantage of it.

Instant Pot Potato Carrot Medley is packed full of goodness. You’ll be torn or whether to mash it or just stick a chunk right in your mouth.

Either way, the great taste is all there with a perfect balance of all the flavors.

 

Instant Pot Potato Carrot Medley is a beautiful mix of golden potatoes and orange carrots in a white scalloped bowl. Sprinkled with fresh parsley.

What is An Instant Pot?

  • An Instant Pot is a brand name for a pressure cooker.
  • It is an electric appliance so you don’t have to boil water on a stove top to get pressure to rise.
  • It’s programmable! This makes life so easy.
  • An Instant Pot does so much more than pressure cook. It’s a pressure cooker, slow cooker, yogurt maker, steamer, rice cooker, sauté/browning pan and a warming pan.
  • The usual suspects for cooking – Close lid, make sure sealer is on instead of vent, push type of cooking, put in time and walk away.
  • There are many people who make electric mixers now. Instant Pot, Cuisinart, Bestek, Crock Pot and so many more.
  • Originally I made this recipe in a pressure cooker that needs less liquid to come to pressure.  The recipe card is correct for an Instant Pot.

I think I’ll make a grocery list for the week. First I’ll list Mon. thru Sun. and then put Instant Pot under each day.

One recipe a day will be from an Instant Pot whether it’s a main, side or dessert.

That will be a lot of fun. Not only to figure out the recipes but to eat them too.

Another nice thing is that there will be leftovers so that shopping list will probably be more like a week and a half worth of meals instead of just seven days.

Can I Use Russet Potatoes for this Vegetable Side Dish?

Yes, you can! In fact, you can change out the potatoes for whatever you have.

Yukon Gold is a yellow color and are not as starchy as russets.

Russets taste fantastic too but you usually need to clean up their skins some or peel them completely.

The small colorful baby potatoes that are on the market now would really add a pretty color variety with their purple, red and gold skins.

Red potatoes don’t need to be peeled either and the inside is a bright white.

Fingerling potatoes have nutty or earthy flavors with different varieties also being in different colors. No need to peel.

Heck, you can even change out the carrots for those beautiful new colorful carrots that come in shades of orange, purple and red.

I’d probably only change out one type of vegetable at a time just to have a visually more calming dish. Or you could go ‘Alice in Wonderland’ and do mixed colors of potatoes and carrots all at the same time.

I’m going to switch over to carrots for a second. We don’t eat enough them. Beautiful, cheap and nutritious.

A third of this recipe is comprised of carrots and they enhance this clean fresh meal to no end.

There’s another recipe I have called Maple Glazed Carrots that are sliced and rolled cut. I have to show you a pic. Aren’t they pretty?

Maple Braised Carrots are cut at opposite angles and then are glistening in a buttery maple glaze. Served in a white bowl and seen overhead.and brought nearer for a close-up.
 

Carrots and Potatoes are such a great side dish and there must be hundreds of potatoes recipes in this world. I’m sure I have at least 10 recipes on this blog alone utilizing potatoes.

The most popular at the moment is Dairy Free Herbed Scalloped Potatoes. And then there’s Vegan Twice Baked Potatoes. Both are classics in any household.

So don’t miss out on making another potato dish a tradition in your house. Pull out your carrots and Yukon gold potatoes and spend a few minutes making a great Instant Pot recipe.

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Instant Pot Potato Carrot Medley is a beautiful mix of golden potatoes and orange carrots in a white scalloped bowl. Sprinkled with fresh parsley.
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5 from 10 votes

Instant Pot Potato Carrot Medley

Instant Pot Potato Carrot Medley has flavor to spare and all in under 30 minutes.
Course Side Dish
Cuisine Gluten Free, Instant Pot, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 288kcal
Author Ginny McMeans

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion white, diced
  • 3 cloves garlic finely chopped
  • 4 pounds potatoes yukon gold, cut into chunks, usually in half or fourths
  • 2 pounds carrots baby carrots, cut in half if medium sized
  • 1 1/2 cup vegetable broth
  • 1 teaspoon Italian seasoning = click on Italian Seasoning for a homemade recipe
  • 1 teaspoon Spike original seasoning, if you don;'t have this get it in your cupboard. It is the best mix and is in all the grocery stores
  • fresh parsley for garnish

Instructions

  • Add oil to the Instant Pot.
  • Saute onions for 5 minutes.
  • Add carrots and saute 5 more minutes.
  • Add the remaining ingredients.  Stir.
  • Close the lid and turn the knob to sealing on top of the Instant Pot.
  • Click the "manual" button and set the time to 5 minutes.
  • Once cooking completes let the pressure valve release naturally (about 10 minutes)
  • Dish up into a serving bowl and sprinkle on a bit of fresh parsley.

Nutrition

Nutrition Facts
Instant Pot Potato Carrot Medley
Amount Per Serving (1 cup)
Calories 288 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Sodium 407mg 17%
Potassium 1759mg 50%
Total Carbohydrates 54g 18%
Dietary Fiber 12g 48%
Sugars 8g
Protein 9g 18%
Vitamin A 506%
Vitamin C 54.2%
Calcium 15.2%
Iron 58.2%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe is best not frozen. The potatoes and carrot medley will keep in the fridge for four to five days.

Instant Pot Potato Carrot Medley has flavor to spare and all in under 30 minutes. The best tasting comfort food you've ever had!

 

Instant Pot Potato Carrot Medley has flavor to spare and all in under 30 minutes. So easy you can get your favorite vegetables anytime you want.

Instant Pot Potato Carrot Medley has flavor to spare and all in under 30 minutes. So simple you can have your favorite vegetables anytime you want. A Great side dish that is vegan, gluten-free, healthy and delicious! #sidedish #potatoes #glutenfree #vegansidedish #vegan #veganrecipes #veganfood #vegetarian #plantbased #instantpot #veganinthefreezer

Reader Interactions

Comments

  1. I actually cooked it in a pressure cooker the first time that only requires 1/2 cup liquid. Not the Instant Pot. It is a different time and liquid for the Instant Pot. I will explain that more clearly in the actual post. Since most people cook in an Instant Pot I’ll change the actual recipe card to reflect that. It actually does work great as originally stated.

  2. This looks delicious! I’d love to make it but am concerned about the small amount of liquid. I’m new to my Instant Pot but everything I’ve read says you need more liquid than just 1/2 cup. Is this really OK??

  4. The instructions for the recipe step 5 says “turn the to the sealing vent” – what exaxtly does that mean?
    Thanks

  10. hi there – if cut the recipe in half should i also cut the broth on half? seems like 1/4 cup wouldn’t be enough liquid. thanks!

  15. Ya know…I never use spike. I don’t even know if I know what it tastes like, which is funny and goes to show that there’s always still flavors to be discovered. Love the simple recipe, Ginny! Thanks for sharing 🙂

  17. Sorry Kate but I have never done cabbage in an Instant Pot so I would not know. I would make it for you but I don’t have any cabbage at the moment.

  18. This is my go-to method for potatoes and carrots; can I add my cabbage for St. Patrick’s Day? If so, what adjustments (if any) should I make? Thanks!

  20. All worked great, was worried, but just perfect! Thanks for sharing your recipe, invaluable to complete novice like me!

  23. Which size pot? I am trying now but can barely fit it all in (6qt) – worried I”m past the “MAX” line…

  26. Hi,

    Doesnt the instant pot need 1 and 1/2 cups of water to pressurize? I have one but I’m not sure Im using it properly …

    Thank you for the help!

  30. This looks fantastic! I’m excited to try it. Is there something I could use instead of Spike?

  34. I’m just worried about the only liquid is the 1/2 cup vegetable broth. It seems like it should have more liquid.

  40. This was amazing! Our whole family, including two 3 year olds, gobbled this up. It was super easy to make too. Thank you!

  42. Is their a good substitute for Spike seasoning? I looked it up, and it has soy in it, which I am allergic to. Thank you!

  44. This recipe is now in my favorites list! SO easy and absolutely delicious. It smells heavenly and the taste is perfect. Reminds me of the potatoes I used to cook with pot roast.

  48. This looks delicious. I haven’t heard of an instant pot is it the same as a pressure cooker?

  52. YUM! This sounds utterly delicious and perfect for the weather we’ve been having. Since it’s gonna get HOT here quickly, I feel like investing in an instant pot would be a good idea…

  58. I always forget about utilizing my instant pot for sides…thanks for the reminder. Looks amazing!

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